• TE MANA Lamb at Mazi
  • Latest News

    TE MANA Lamb at Mazi

    John Skotidas is the Head Chef at Mazi and the winner of our TE MANA Challenge 2018. As the winner John was invited to be a part of our Pure South Discovery Series 2019 where he was able to discover what Alliance are really about by visiting our farms, meeting the farmers face to face, and cooking with our produce. John has now put our TE MANA Lamb on the menu at his Greek restaurant Mazi in Notting Hill Gate. The dish is called “Shredded Lamb shoulder Stifado, potato cream “and is one of Mazi’s signature dishes. Mazi itself is a restaurant that has taken a modern approach to Greek cooking.

  • Pure South Discovery Series 2019
  • Latest News

    Pure South Discovery Series 2019

    This year’s Pure South Discovery Series 2019 saw chefs from around the globe come together in the south island for a week-long tour of New Zealand. Our chefs, visited a number of farms showcasing our premium lamb TE MANA & SILERE Alpine Origin Merino as well as our core range of Pure South Lamb & Venison. The chefs were then given the chance to cook for a number of people using one of our products as well as local produce to create their own dish. In addition, to this chefs were given the chance to go on the Nevis Catapult, visit Gibbston Valley Winery, and taste fresh oysters in Bluff, Southland.

  • TE MANA Rump Cap-On
  • Product of the month

    TE MANA Rump Cap-On

    Te Mana lamb has a different type of fat, an intramuscular fat, higher in Omega-3 and finely marbled on a micro-scale.

    The unique combination of new breed, rearing location and conditions, farming practices and finishing grazing on chicory herb pastures for 30 days, has led to naturally high levels of healthy Omega-3 and polyunsaturated fats.

    It is a new taste experience with its delicate, clean and tender texture. Te Mana lamb is free range and grass fed.

  • TE MANA Challenge 2018
  • Latest News

    TE MANA Challenge 2018

    Our first TE MANA Challenge was held last year and was a great success we had a great amount of chefs enter for our first ever competition.

    The final was held on the 19th November 2018. Our five finalists were Conor Godfrey from Royal Garden Hotel, Luis Freitas from Caravan, John Skotidas from Mazi, Pablo Fernandez from Celeste & Victor Gerard from Bagatelle. 

    The finalists battled it out in front of a live judging panel to win a once in a life time trip to New Zealand as part of our Antipocurean Tour 2019. The winner of the TE MANA Challenge 2018 was John Skotidas from Mazi.


    The tool is made for you! Calculate your current profit whilst discovering innovative cuts


    Impress your customers and get inspired with our cooking suggested techniques for versatile lamb cuts

  • Alliance product guides

    We have a wide range of products to help develop your new menus. Download our Pure South Sous Vide brochure or view our other products in our product guide.

  • Watch

    Check out our videos to know more about our cooperative, Alliance and it's Pure South products

  • Recipe of the month

    It's a 8.5h sous vide pork shoulder with mustard and rosemary. Compressed overnight and torched to serve. As a garnish we have small Indian pooris, picalilly gel and cauliflower puree. Some nasturtium, red amaranth and sesame for freshness. By – Juan Ruiz Rodrigues at Ceviche

    Two Ways TE MANA Lamb Stifado With Miso, Aubergine & Onions
  • Chefs Training and Masterclasses

    We are passionate about what we do and always keen to share it with you! Don't hesitate to contact us if you want us to do a demos, trainings or masterclasses